Characteristics and matters needing attention of adding oil and fat in feed

I. nutritional characteristics of oils and fats

1. Grease is a high source of heat. The energy of fat is 2.25 times that of carbohydrate and protein. It is easy to prepare high-energy feed by adding oil, which is especially important for broilers and piglets. two。 Oil is one of the important sources of essential fatty acids. Deficiency of essential fatty acids can cause skin keratinization, growth inhibition, reproductive dysfunction, decline in production performance and so on. 3. Oil has extra thermal effect. 4. Oil can promote the absorption of pigments and fat-soluble vitamins.

Second, the benefits of adding oil to feed

1. Improve feed palatability and increase feed intake. two。 Increase the feed energy concentration. High-energy diets are prepared to meet the energy needs of some animals with high energy requirements, such as broilers. 3. Prevent the production of dust and improve the appearance. By adding grease, the production of dust can be effectively controlled, and at the same time, the appearance of feed can be improved, the luster can be increased, and the commodity value of feed can be improved. 4. Reduce mechanical wear and improve the production efficiency of pellet feed. The addition of oil can reduce the mechanical wear caused by feed crushing and mixing, prolong the mechanical life, and is beneficial to pellet feed granulation.

Matters needing attention in adding oils and fats

1. Control the number of additions, not the more the better. In general, more young birds should be added, while pigs and poultry should be added less in the later fattening stage. Highly cultivated modern breeds should be added more, while local breeds can be added less. With cereal feed as the main diet, it is difficult to make high-yield pigs and poultry absorb enough energy, so it is necessary to add oil. It is best to do small batch experiments on pig farms and poultry farms, and determine the proportion of addition according to the test results. two。 Ensure the quality of oil. There must be no smell. Prevent doping, oxidation, denaturation, mildew, toxicity and pollution, etc. You need to add the right amount of antioxidants to prevent rancidity. Commonly used oil antioxidants are BHT (dibutylhydroxytoluene) or BHA (butyl hydroxyanisole), both of which are commonly used with a concentration of 0.005%-0.02%. But ethoxyquine can't be used. Because ethoxyquine is volatilized before it is oxidized in the determination of active oxygen. 3. Pay attention to the energy ratio. When adding oil, it is necessary to increase the supply of protein and amino acid accordingly to prevent the lack of protein and amino acid due to the addition of oil. 4. After adding oil, the supply of vitamin B12 and vitamin C must be increased. It is convenient for fat absorption and utilization and improve feed utilization rate.